Preheat oven to 140C. Line and grease a
20cm cake tin.
In a large bowl, combine all the spices
and dried fruits, lemon and orange juices along with zests and essence.
In a separate large bowl, cream unsalted
butter and brown sugar with electric mixer until light and fluffy. Add
eggs, one at a time, beating thoroughly after each addition.
Add the sifted cake flour to the creamed
mixture, stirring to blend. Put in the dried fruits mixture.
Pour mixture into the cake tin. Bake for 2
hours in preheated oven. Check with a tester. The cake's done when
tester comes out clean when inserted into cake.
Cool cake 30 minutes in cake tin, then
transfer onto rack. Carefully remove paper and let it cool completely.
